Once upon a time my hubby was stationed in Korea. Well, twice lol. I have never been though…long story…but I plan on going next time (don’t tell him I said “next time” haha). I quickly learned by living in Germany that I really like living overseas, I think the experience is a lot of fun. Different people, different lifestyles, different culture and of course food. Germany has been amazing, especially this time of year because of all the Christmas Markets! I think that’s my favorite part 🙂
Anyway, when my husband came home from Korea he said he really liked bibimbap, and I don’t blame him. I searched high and low for authentic bibimbap recipes…I even watched videos in Korean just to see what they were doing (even though I had no clue what they were saying). So I made a few of them, they were all terrific, so I decided to make Paleo Bibimbap for those of us following this lifestyle. I know I could have added a little more, and still have it be paleo friendly, but I wanted it to be low carb as well since that is the plan I am following these days.
So who is ready for 2016?! We are only 15 days away from it! I am busy several days a week in Physical Therapy as I try and improve my scoliosis. After my surgery in July, all that down time just made my back that much worse. So, while I know I can’t correct my scoliosis, I am praying for improvement because it is incredibly painful these days. I can only do the treadmill and elliptical at the gym at the moment, so I will continue that in my 2016 plan and progress onto other things. Then, when time allows, I will be back into my home workout programs! I AM still running challenge groups of course, helping others with their fitness, nutrition, meal planning and weight loss plans! As a Personal Trainer and Fitness Nutritionist I like to help, even when I can’t DO. Either way, the accountability and support is still there, for BOTH of us! If you want more information about what I do, just contact me on Facebook and I will fill you in! I have some awesome giveaways and discounts for December and January as well!
I hope you enjoy the recipe, and let me know if you make it! Feel free to tag me in your photos or hash tag #FoodIMakeMySoldier on Instagram!!
Next season and sear your pork with the spices listed in the recipe below! I cooked mine for about 4 minutes on each side, in a hot pan.
You will be cooking your veggies 2 ways: Steamed and sauteed. You will be steaming your bean sprouts and spinach, and sauteeing your onions, mushrooms, cabbage, carrots and zucchini.
- 2 cups Red or Green Cabbage
- 1 cup Sliced Mushrooms
- 1 cup Carrots, cut into matchsticks
- 1 cup Zucchini, cut into matchsticks
- 1/2 an Onion, cut in half and sliced
- 1" Ginger, diced
- 3 Garlic Cloves, Diced
- 2 cups Spinach
- 1.5 cups Bean Sprouts
- 1 Green Onion, chopped
- 5 Eggs, 1 per person
- 2 tsp Red Chili Paste
- 1 Tbsp Sesame Oil
- 3 Tbsp Coconut Aminos
- 1 tsp Vinegar (you can use anything really)
- Pork Tenderloin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tsp Red Chili Paste
- 1 Tbsp Coconut Aminos
- First, you want to chop, slice, dice, matchstick ALL of your veggies. This makes things much easier, especially since the veggies do not cook very long.
- Heat 2 large pans on medium heat.
- Season your pork tenderloin on each side with the pork ingredients above.
- Place in a hot pan with a little olive oil or coconut oil, and cook 4 minutes on each side until browned and cooked through.
- Remove the pork from the pan, and set aside to rest. You want to thinly slice this at the very end.
- In a small bowl, mix together the Chili Paste, Sesame Oil, Coconut Aminos and Vinegar. You will be using this sauce on some of the veggies.
- In the second pan, add 2 cups water and bring to a simmer with about 1/2 tsp salt.
- Add your spinach to the water, and cook for only about 1-2 minutes until wilted. Remove with a slotted spoon, and set aside. Add one spoonful of the sauce you made, and toss together.
- Add the bean sprouts to the same water, and cook for 1-2 minutes as well, then remove and set aside. Add one spoonful of the sauce to this as well.
- Pour the water out of your pan, and place back on the stove with a drizzle of olive oil or coconut oil.
- Add your onions to the pan, and cook until slightly tender, about 5 minutes.
- Add 1/3 of the garlic, ginger and green onion, then the mushrooms to the pan, and once the mushrooms are browned, remove the mixture from the pan, and set aside. Toss in 1 spoonful of the sauce as well.
- In the same pan, add a little olive oil again, and cook your thinly sliced cabbage until desired doneness. I cooked mine about 6-8 minutes until slightly tender. Then toss it in 1 tsp Coconut Aminos.
- Now, you want to cook the carrots with 1/3 of the garlic, 1/3 of the ginger and 1/3 green onion until tender.
- Then cook the last of the ginger, garlic and green onion with your zucchini, and add 1 spoonful of the sauce.
- At the very end, fry your egg however you like it. I crack mine in the pan, add a little water, and cover with a small lid until the whites are cooked but the yolk is still runny.
- To assemble, place your cabbage in a bowl, and along the edges, add your onion and mushrooms, wilted spinach, bean sprouts, sliced pork, carrots and zucchini. Then place your egg in the middle.
- I apologize if this recipe is confusing...but there are a lot of steps. Each step is short, so you can make it however it works best for you.
- You basically just want to cook each veggie, add a light seasoning to it, and set each side then assemble at the end. You can cook everything, then add a little bit of the sauce to each veggie, or you can do it the way I listed it. This is definitely worth making when you have some time, just do things how they work best for you.
- Also, A LOT of people ask "can I add this/that/the other thing" to recipes. You can sub out or add anything you want. This recipe is traditionally served on white rice, some recipes also have Nori, it just depends.